Project Description

Recipe Ingredients:

  • 1 pound dry pink or red kidney beans

  • 3/4 cup chopped onion

  • 2 cloves garlic

  • 3/4 cup sliced celery

  • 3/4 cup julienne cut carrots

  • 1 can (14 1/2 -oz.) stewed tomatoes

  • Meatballs

  • 1 1/2 cups shredded cabbage

  • Salt and pepper

  • 2 tablespoons minced parsley

Instructions

For best results, soak and cook dry beans by preferred method. Drain and rinse. Combine beans, 2 quarts fresh water, onion and garlic. Simmer, covered, 1-1/2 hours or until beans are almost tender. Add celery, carrots, stewed tomatoes and meatballs. Simmer 25 minutes. Add cabbage and simmer 5 minutes longer. Salt and pepper to taste. Sprinkle with parsley. Makes 6 to 8 servings.

MEATBALLS:

Combine 1 pound ground beef, 1/4 cup each minced onion and bread crumbs, 2 tablespoons minced parsley, 1 egg, 1 teaspoon salt, 1/2 tea–spoon oregano leaves and 1/8 teaspoon pepper. Shape into 24 meat–balls. Brown on all sides in 2 tablespoons oil. Drain excess fat.

Chef’s tip: Leftover Bean Meatball Soup may be frozen.